Ingredients:

2 Packets Scotch Finger Biscuits, crushed fine in blender

15 weet bix, crushed in blender ( Adjust to suit consistency)

2 cans condensed milk

Heaps of cocoa – approx 2/3 cup – makes it very dark and rich

1 or 2 cups coconut – plus another cup for coating.

2 cups dried fruit – raisins and sultanas

4 generous nips of rum (Artificial run essence is ok, but rum tastes better)

Method:

Soak the fruit in the rum for up to a day, but at least half an hour. The longer the soak, the plumper and juicier the fruit.

Place all ingredients except for half the crushed weet bix in a large bowl. Mix well. Gradually add the weet bix to get the balls to a nice, solid yet moist consistency that will roll into balls and not stick to your hands too much. Roll into balls and coat with coconut a few at a time. Best served cold. Store in fridge.

Makes about 80

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